DENNY'S #7422

Name: DENNY'S #7422
Address: 25 TOWN CENTER BLVD STE A, CLERMONT, FL, 34714, US
Rating: 83.8

25 TOWN CENTER BLVD STE A, CLERMONT, FL 34714

License #4502079

☕ Café/Breakfast ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

83.8 Grade C / 100

Mixed Health Record

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Quick take

DENNY'S #7422 in CLERMONT currently holds an InspectFL Health Score of 83.8 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on December 2, 2025. Across those visits, inspectors documented 32 total violations — 4 critical, 8 major, 20 minor.

How to read this page

Start with the newest inspection, then verify the pattern

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on December 2, 2025 included 2 critical violations, 2 major, and 10 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Call Back - Complied
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -cooked prime rib in cooler on cook line.
[10-14-5] Ice bucket not stored inverted between uses. -operator inverted.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -cook wearing a watch on cook line.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -both restrooms
[33-24-4] Garbage enclosure area in disrepair.
[36-22-4] Floor area(s) covered with standing water beside mop sink
[14-11-5] Equipment in poor repair. -gaskets on reach in cooler on cook line
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -left hand sink in womens restroom handle is broken off
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -shelves under grills on cook line -shelves under side table on cook line -floors under equipment on cook line -nozzle grips on juice dispenser on server line -gaskets on reach in coolers on cook line -exterior sides of fryers and grills -floor drain under triple sink
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw shell eggs (55F - Cold Holding, cook line, held less than four hours per operator. Moved to walk in cooler for quick chill.
[38-12-4] Light shield for lights in food preparation, food storage or warewashing area missing end caps. -dry storage
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. -cook picked up cooked sausage with bare hands and put in take counter for immediate service. Educated employee, employee washed hands.
[29-19-4] Standing water in floor drain. -by mop sink

Warning Issued
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -both restrooms
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -cooked prime rib in cooler on cook line.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw shell eggs (55F - Cold Holding, cook line, held less than four hours per operator. Moved to walk in cooler for quick chill.
[10-14-5] Ice bucket not stored inverted between uses. -operator inverted.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -cook wearing a watch on cook line.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[33-24-4] Garbage enclosure area in disrepair.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -operator unable to log in to manager dashboard for training
[14-04-4] Microwave missing fan guard cover/splatter shield on cook line.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -dish racks in dish room and server area -bottom upright reach in freezer in kitchen -toaster oven on cook line
[38-12-4] Light shield for lights in food preparation, food storage or warewashing area missing end caps. -dry storage
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -shelves under grills on cook line -shelves under side table on cook line -floors under equipment on cook line -nozzle grips on juice dispenser on server line -gaskets on reach in coolers on cook line -exterior sides of fryers and grills -floor drain under triple sink
[36-64-5] Objectionable odors in bathroom or other areas of the establishment. -womens room
[29-19-4] Standing water in floor drain. -by mop sink
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -left hand sink in womens restroom handle is broken off
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. -cook picked up cooked sausage with bare hands and put in take counter for immediate service. Educated employee, employee washed hands.
[29-28-4] Water treatment device has not been inspected or serviced according to manufacturers instructions. -by ice machine

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